Cardamom Cream Cheese Filled Pumpkin Muffins

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Cardamom Cream Cheese Filled Pumpkin Muffins

 

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 reaspoon cardamom

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon coriander

2 eggs, lightly beaten

2 cups granulated sugar

1 cup pumpkin

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

 

Filling:

6 ounces cream cheese, softened

1 egg

1 tablespoon granulated sugar

 

Topping:

3/4 cup coconut

1/2 cup pecans, chopped

1/4 cup granulated sugar

1/3. tsp. cimmamon

1/4 tsp. cardamom

 

Combine flour, baking soda, cardamom, cinnamon, salt

and coriander in a bowl. Set aside.

In another bowl, mix eggs, sugar, pumpkin, oil and

vanilla extract. Mix well. Mix in dry ingredients,

stirring until moist.

Filling: Beat cream cheese until smooth. Add egg and

sugar. Beat until well mixed.

Topping: Combine all topping ingredients together.

Spoon 1/2 batter into 24 greased muffin cups (cups

should be filled half full). Spoon about 1 tablespoon

of filling on top. Fill with remaining batter. Spread

to edges. Sprinkle with topping. Bake at 350 degrees

for 20 to 25 minutes or until a wooden pick comes out

clean. Transfer to rack to cool completely.

 

 

 

 

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